And, the waffles weren’t a breakfast memory, either. They were a second dinner/dessert for me when I was about 10 or 11 years old. Don’t worry, I’ll explain.

In 4th grade my family made a move from Queens (NYC) out to the suburbs (Long Island) and my mom had a much longer commute as a result.

Most nights she would come home somewhere between 7:30 and 8:30, and when she sat down and ate dinner, I sat down with her and ate waffles. Toaster waffles, drenched in pancake syrup (of course) became my hang-out-with-mom comfort food, and I believe the ritual lasted at least a year.

I’m not sure when or why it ended, but I can’t think about waffles now without remembering my second-dinner-waffle-ritual. It’s sort of a bittersweet memory, and makes me feel grateful for the gift blogging has given me – being able to work from home and be with my kids!

Anyway, since there’s no way I’ll ever be buying Eggo waffles again, I’ve been wanting to create really delicious, classic, homemade paleo waffles that my kids and husband actually like. Bonus if you can freeze them (you can!!) and toast them like the Eggos 🙂

I tested this waffle recipe about 6 times before feeling like I really had the final version. Luckily, they’re super easy to make, so 6 tries didn’t even kill me. In fact, since they’re freezable, nothing had to go to waste, not even the “fails”.

My goal was this – great taste (just sweet enough, not too much coconut flavor) and great texture (crisp outside, soft fluffy inside.)

During my Google research regarding making perfect waffles, I learned that many recipes will have you separate your eggs, beat the whites until stiff peaks form, and add them to the batter last.

I tried this with my last batch to see if it made a difference, and I did notice that the waffles came out lighter in texture, but not by a whole lot. Since it’s an extra step that adds to your prep time and requires an electric mixer, I would only do this if you NEED to make sure you do everything possible to get crispier, lighter waffles.

Otherwise, you can simply add the whole eggs to the batter and skip the instructions to beat the egg whites. The higher fat content in this waffle recipe, versus a pancake recipe, seems to be responsible for getting that highly desired crispy outside!

So, as for the kids, they actually only got to eat the frozen version (re-toasted, of course!) since I did all my testing during school hours. The result? Even my pickiest (the little guy) LOVED them. Phew!! I was almost scared to have them test, so much at stake! I hope you guys are ready for waffles, whether it’s breakfast, weekend brunch, or second dinner, or whenever you feel like it. Let’s go!

Classic Paleo Waffles {Grain Free, Dairy Free}

Classic Paleo Waffles {Grain Free, Dairy Free}

These classic paleo waffles are crisp on the outside, soft and fluffy on the inside, freezable, and family approved! Gluten free, grain free, dairy free, refined sugar free, and easy to make.

Instructions

In a mixing bowl or large measuring cup, combine all the dry ingredients

In another bowl, whisk together the egg yolks**, coconut milk, maple syrup, coconut oil and vanilla, then pour this mixture into the dry ingredients and mix by hand until well combined.

If separating the eggs, beat the egg whites on high speed with an electric hand mixer until stiff peaks form, then fold egg whites into batter to combine.

Heat your waffle iron and brush it well with coconut oil (I love this brush!)

Pour batter into the center of iron, gently spreading just a bit before closing. Cook waffles according to your waffle iron’s instructions. This recipe will make about 4-6 servings but may vary depending on your iron. I use this round one and love it - no sticking!

Recipe Notes

*You can freeze the cooked waffles and toast them in a toaster, toaster oven, or regular oven if you want to make these ahead of time.

**I’ve made these waffles with and without separating the egg whites and yolks, and the difference in texture is fairly minimal if you choose not to separate the eggs and beat the whites. If not separating, simply whisk together the whole eggs with the wet ingredients.

Tell Me!

BEST waffle toppings?

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

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Reader Reviews & Comments

This is right on time was just thinking about making a waffle recipe thanks for saving me the work of having to come up with one lol? also is the serving size of 350 calories for one waffle or two??? girl got to watch the waist line if you know what I mean. I do love how you have nutritional calculations for your recipes it is very convenient. Thank you.

My waffle iron makes huge round waffles that break apart, so the serving size is not based on 1 or two, rather what I think is realistic based on what my family eats. For us, that was about 3 of the smaller waffles each, but you can easily adjust serving size based on your preference.

These turned out perfect with the whipped egg whites. Best waffles recipe ever! New to paleo and your website. I’ve tried 4 recipes and each one with out fail has been perfect! Thanks for making everything so tasty and easy! You are very gifted! Thank you thank you!?

I made these for my kids and they loved them! When I retoasted them from the freezer the inside of the squares of the waffle burned – what’s the best way to reheat them from frozen? I also made paleo baking powder because I didn’t have regular if that would be the cause?? I’ll use regular baking powder in my next batch. They are a HUGE HIT! Thank you!!

My kids, ages 10, 8, and 6 loved these. Because we are not completely paleo (just gluten-free), I subbed the coconut milk with whole milk and the coconut oil with butter. They turned out great and had the texture of regular flour waffles. Thanks so much for the recipe!

I attempted to make these thus morning cause all of your recipes I’ve tried have been amazing! But I’m not sure what happened with these! They pulled apart in my waffle iron and couldn’t peel them off! I ended up just making pancakes from the rest of the batter and they turned out delicious! Guess my waffle iron didn’t like the batter. Lol

Best paleo waffles hands down! Now why does the Pinterest take me to your board instead of allowing me to pin the recipe on my board? I really want to save it for future use and rate it. Yum! Thank you, kid and husband approved (that’s hard to do!)!

I recently got diagnosed with Hashimotos and am new to this paleo thing. But I made these tonight and I honestly think they taste better than regular white flour waffles. I did use almond milk instead of coconut and it worked out great for me. Thanks for such a great recipe!

All your recipes are so really Good !!!
Waffles were excellent I added a 1/2 cup of organic frozen blueberries .. every recipe we have made of yours has been excellent .
Best gluten free we have eaten ..
Thank you

Omg! These were so so good. We could not tell the difference between these and the ones that I usually make with all purpose flour. From now on this is the only way I am going to make my waffles. Thank you so much.

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!